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Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature

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Abstract

A quality index method (QIM) was developed for frozen whole Greenland halibut (Reinhardtius hippoglossoides) for which samples were thawed and then covered with ice and stored at refrigeration temperatures (4 ± 1 °C). The appearance of skin and flesh elasticity; shape and clarity of the eyes; colour, mucus and odour of the gills; colour of the flesh; and blood in the bone, guts and peritoneum were the parameters included in the QIM scheme, which allowed for a total of 24 demerit points. A maximum score of 22.29 points was reached 14 days after thawing when the fish was definitely deteriorated. The linear correlation between the quality index (QI) obtained and storage time is strong (r = 0.9830), the least square regression line being QI = 1.36 · (days after thawing) + 4.6. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing.

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Acknowledgments

This research was supported by the Xunta de Galicia (Spain) project 10TAL010CT. Authors also thank the numerous suggestions of three anonymous reviewers as they certainly helped to improve this paper.

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Authors and Affiliations

  1. Áreas de Nutrición y Bromatología y de Tecnología de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Santiago de Compostela, 27002, Lugo, Spain

    Maria Mar López-García, Maria Lourdes Vázquez-Odériz & Maria Angeles Romero-Rodríguez

  2. Dpto. de Estadística e Investigación Operativa, Facultad de Ciencias, Universidad de Santiago de Compostela, 27002, Lugo, Spain

    Luis Alberto Ramil-Novo

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  1. Maria Mar López-García
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  2. Luis Alberto Ramil-Novo
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  3. Maria Lourdes Vázquez-Odériz
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  4. Maria Angeles Romero-Rodríguez
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Correspondence to Maria Angeles Romero-Rodríguez.

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López-García, M.M., Ramil-Novo, L.A., Vázquez-Odériz, M.L. et al. Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature. Food Bioprocess Technol 7, 1847–1852 (2014). https://doi.org/10.1007/s11947-013-1216-3

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